Dissolve honey and yeast in 1 cup warm water in a large bowl; let stand 5 minutes.
Combine 1 teaspoon water and egg, stirring well with a whisk.
Place 1 tablespoon egg mixture in a small bowl. Cover and chill.
Add remaining egg mixture to yeast mixture.
Lightly spoon flours into dry measuring cups; level with a knife.
Add 2 cups all-purpose flour, whole wheat flour, salt, 1/2 teaspoon caraway seeds, and aniseed to yeast mixture; stir to form a soft dough.
Turn dough out onto a floured surface.
Knead until smooth and elastic (about 10 minutes); add enough of remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
Punch the dough down; cover and let rest for 5 minutes.
Divide dough in half.
Working with one portion at a time, roll each portion into a 12-inch rope on a lightly floured surface.
Twist ropes together, and pinch ends to seal.
Place dough in an 8-inch loaf pan coated with cooking spray.
Cover and let rise for 30 minutes or until doubled in size.
Preheat oven to 375°.
Brush reserved egg mixture over loaf, and sprinkle with remaining 1/2 teaspoon caraway seeds.
Bake at 375° for 30 minutes or until loaf is browned on bottom and sounds hollow when tapped. Remove from pan; cool on a wire rack.